Chicken and Apple Stew

    Chicken and Apple Stew

    (19)
    2saves
    1hour10min


    17 people made this

    This unusual combination of flavours makes a surprisingly delightful stew. It serves 6 people easily and most of the ingredients are probably in your pantry already.

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 3 skinless, boneless chicken breast fillets, cut into cubes
    • 2 bay leaves
    • 2 teaspoons salt
    • 1 teaspoon dried thyme
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon caraway seeds
    • 1 cup chopped red onion
    • 1 large clove garlic, minced
    • 1 stalk celery, sliced
    • 4 potatoes, cut into cubes
    • 4 carrots, sliced 5mm thick
    • 2 parsnips, sliced 5mm thick
    • 3 small tart apples - peeled, cored and chopped
    • 3 cups (750ml) chicken stock, or more if needed
    • 2 cups (500ml) apple cider
    • 1 tablespoon cider vinegar
    • 1/4 cup chopped fresh parsley

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add all the ingredients except the parsley to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock.
    2. Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (19)

    Reviews in English (19)

    by
    17

    I agree - it IS surprisingly delightful. I was unsure if we would like a chicken stew with apples and apple cider - I was concerned it would be too sweet. It was not. I did not use the parsnips because we don't care for them, but other than that, I made it as directed. The only negative is the color. With the white apples, potatoes, and chicken, the only other color was the orange carrots and a little bit of green (parsley). It would have more visual appeal if there were more green, maybe. Perhaps some spinach or green beans? I don't know if they would change the taste, though. Bottom line is that I will make it again. It's a keeper.  -  27 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    7

    WINNER! This was so delicious. Will make this again and again. Like another review said, the next time I'll add some green beans, just for more color. Thanks for this recipe.  -  08 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    6

    I'm a long-time chef, and when I read this recipe had my reservations due to the complexity and variety of the total ingredients. I should have listened to my gut. I made this dish for a special event with some friends, and it fell flatter than a pancake under a 20 ton weight. It was actually going along fairly well until I added the tablespoon of cider vingegar - which changed the entire flavor of the dish. And there was no real recovery after that because I didn't have time to mess with it. The texture was mushy and the flavor was uninspired. Some suggestions I would offer are these: Substitute Jerusalem artichokes for potatoes (much more expensive, I know, but better for diabetics) and add a handful of dried cranberries to sweeten it up. This recipe needs to focus on being on the sweeter side with the use of apples and apple cider, but like other reviewers have mentioned, it doesn't quite go there (but it should). This recipe sends mixed flavor messages in my view. You can pick this up just by reading the recipe.  -  31 Oct 2011  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate